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Normandy Pork And Cabbage

Russ Myers


For best results in this recipe, use Cortland, Rome Beauty, Winesap, or Arkansas Black apples. They will remain flavorful and firm during cooking

★★★★★ 2 votes
4 servings
20 Min
10 Min


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1 lb Boneless pork loin (or tenderloin)
2 Medium red baking apples (cored)
1 Tbs Vegetable oil
2 Tbs Butter (divided)
1 Package (8 oz) Shredded green cabbage for coleslaw (or 2 cups shredded red cabbage)
1 Tbs All purpose flour
1 tsp Ground sage
1/2 tsp Salt
1/4 tsp Black pepper
1/2 C Beef broth
1/2 C Apple juice (or sweet apple cider)
1/4 C Heavy cream
Hot cooked egg noodles
Green onions for garnish

How to Make Normandy Pork And Cabbage


  • 1Trim fat from pork. Cut crosswise into 1/4 inch thick slices. Set aside. Cut each apple in half, cut each half into 6 wedges. Set aside.Heat the wok over high heat about 1 minute or until hot. Drizzle oil into the wok and heat 30 seconds. Add 1 tablespoon butter and swirl to coat bottom. Add half of the pork and stir fry until well browned on both sides. Remove pork to a large bowl. Repeat with remaining pork.Reduce heat to mediumAdd remaining 1 tablespoon butter and apples to the wok; stir fry about 2 minutes or just until apples soften. Remove the apples to the bowl with the pork.Add cabbage to the wok; stir fry just until wilted. Sprinkle with flour, sage, salt and pepper; stir fry until well mixed. Add broth and juice; cook and stir until sauce boils and thickens. Add cream and heat through. Return pork and apples to the wok. Stir in additional broth or water if needed.Serve with noodles. Garnish if desired.

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About Normandy Pork And Cabbage

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Asian
Other Tags: Quick & Easy, Heirloom

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